Easy Corn Chowder Recipe
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This fresh Corn Chowder Recipe is packed with sweet summer corn, tender potatoes, and crispy bacon in a creamy, flavor-packed corn stock. It's my base recipe for all corn chowder variations, and it's so simple, easy, and delicious that I'm confident you'll love it and make it often!
Want to try a different variation? You may also enjoy this southwestern corn chowder recipe with smoky, delicious flavors!
This corn chowder recipe is an easy, flavorful corn-season soup that's simple to make with a handful of ingredients. It's also perfect as a background for any variation you can think of! If you love fresh and easy corn recipes, also try this 15-minute sauteed corn recipe with fresh basil.
It keeps well in the refrigerator and is perfect for summer when sweet corn is ripe in the field. But it's also easy to make in the cool months with frozen or canned corn, too! For another creamy, hearty option, try my Chicken Potato Chowder."
If you love fish chowder, this potato corn chowder will surely become a new favorite. It's summer comfort food, much like my winter favorite creamy Irish potato soup recipe, perfect for summer enjoyment!
What I Love About This Chowder
This soup is one of the easiest chowders you can make. And so extremely versatile! If you want to add bacon, as in our Farmers' Market Corn Chowder, along with lots of in-season vegetables, this recipe is perfect! If you want to add curry powder with the onion and finish with coconut milk, this recipe works for that too!
I love base recipes that allow me to experiment and add any ingredients I find hiding in the refrigerator or pantry. This is one of those, and it's a soup recipe I make often when fresh corn is abundant!
Key Ingredients:
The ingredients are simple and few, often staples you will already have on hand. Here's a quick list of what you will need for this simple pot of soup.
- Corn: Fresh corn on the cob is best, as you can use the cobs to make flavorful corn stock.
- Potatoes: I'm using russet potatoes because I like that they break down a bit in the chowder; however, waxy potatoes, such as Yukon Gold potatoes, are equally delicious and sometimes preferred in chowder.
- Onion + Carrots + Celery: When slightly caramelized, this aromatic trio adds critical flavor to this soup recipe.
- Milk and Cream: Adds a creamy richness at the end of cooking. Whole milk or cream will give the best texture and creaminess, but use your preferred milk, whether dairy or non-dairy.
- Seasoning: This simple soup recipe requires very little seasoning. I like to add a bit of cayenne for a burst of flavor in addition to salt and pepper.
- Fresh Herbs: When making this soup in the summer, I always have fresh herbs growing in the garden and often use fresh basil, but parsley also works deliciously well in all seasons.
How to Make Corn and Potato Chowder
Step 1: Slice corn from the cob and add to a pot with broth, milk, and cream. Cook 20 minutes.
Step 2: Saute chopped bacon until browned, then remove from the pan.
Step 3: Add onion, carrots, and celery to the same pan.
Step 4: Sauté the veggies until they are soft.
Step 5: Add potatoes, corn, salt, pepper, and cayenne pepper to the pot. Pour corn stock into the pot and bring to a boil.
Step 6: Cook uncovered for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
How to Make Corn Stock
The base of this corn chowder recipe is corn stock. It's easy to make, and by using the whole cob of corn, it draws the corn's rich and sweet flavor into the soup. You can skip this step if you're using canned or frozen corn. Here's how to make it:
- Cut the kernels from the cobs using a sharp pairing knife and set them aside.
- Add the cobs to a stock pot.
- Cover with broth, milk, and cream and bring to a boil. Reduce to a simmer and cook for 10-20 minutes. Remove the cobs with tongs and discard them, then add them to the soup when ready to use.
How to cut kernels from the cob
When cutting the kernels from the cob, I like to use a wide, shallow bowl with a small bowl, like a ramekin, in the center. I set the cob on the small bowl and cut the kernels off by running a knife straight down against the cob. This helps keep the kernels corralled in your bowl and eliminates a lot of mess!
Can I use frozen or canned corn?
Absolutely! While local fresh corn on the cob is always the most delicious and will bring the best flavor, you can substitute frozen or canned corn when fresh corn isn't in season.
- Frozen Corn: Frozen corn is often harvested at its peak freshness, so it is a great option for out-of-season corn. While you won't have the cobs to make corn stock, a can of creamed corn adds great flavor and texture to the soup.
- Canned Corn: You will need 2 (15-ounce) cans of corn. It's best to use one can of undrained corn kernels and one can of creamed corn. The liquid will bring flavor to the soup. Add with the milk at the end of cooking.
Variations
There are endless variations for this base recipe. Here are a few I love:
- Chicken Corn Chowder: Add cooked chicken, such as rotisserie chicken, or cubed uncooked chicken breasts or thighs. If using cooked chicken, add it at the end with the cream and warm through. If using uncooked chicken, add it with the corn and potatoes. Cook until the potatoes are tender and the chicken is cooked through, about 10-15 minutes.
- Southwest Corn Chowder: If you love a spicier Tex-Mex version, try my Easy Southwestern Corn Chowder recipe for a delicious variation.
- Bacon: Bacon is always delicious and adds a smoky flavor to the soup. Begin with chopped bacon and cook until crispy. Then saute the onions in the resulting bacon fat.
- Curry Corn Chowder: I will take curry any way I can get it, and this corn chowder recipe can be tweaked to give it a worldwide twist. When sauteing the onions, add curry powder and fresh or ground ginger. Finish with coconut milk and garnish with cilantro.
Recipe FAQs
Absolutely! While fresh corn adds a natural sweetness (especially in the summer), frozen or canned corn works beautifully in this easy corn chowder recipe, making it perfect for year-round enjoyment. If using canned corn, drain it well before adding.
To thicken the chowder, mash some of the cooked potatoes and corn directly in the pot, or blend a portion of the chowder with an immersion blender. Adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or extra cream can also give it a richer texture.
Crispy bacon and cayenne pepper already add great smoky depth, but you can enhance your corn chowder recipe with fresh herbs like thyme or chives, a sprinkle of smoked paprika, shredded cheddar cheese, or a splash of hot sauce for heat.
Yes, most potato corn chowder recipes are naturally gluten-free, but double-check that your broth or stock is certified gluten-free.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly on the stovetop, adding a splash of milk or broth if the chowder becomes too thick. The flavors often deepen overnight, making leftovers even more delicious.
More Corn Recipes
If you love sweet summer corn, these corn recipes are the best way to enjoy corn while it's at the peak of freshness and flavor.
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Easy Corn Chowder Recipe
Ingredients
Corn Stock:
- 4 cups chicken broth
- 1 ½ cup milk or coconut milk
- 1 cup heavy cream
Corn Chowder:
- 4 ears of corn (about 4 cups kernels) cobs added to the corn stock
- 1 large onion
- 1 large carrot chopped
- 2 celery ribs chopped
- 2 medium potatoes ¼" diced (about 1 lb)
- salt and pepper to taste (about 2 teaspoons sea salt)
- ¼ teaspoon cayenne pepper
- Optional Toppings: tomatoes chopped tomatoes, fresh herbs like parsley, chives, or basil.
Instructions
Corn Stock
- Husk the corn and using a paring knife, strip the kernels into a bowl. Put the cobs in a large pot and cover with broth, milk, and cream. Bring to a boil, reduce heat, and simmer for at least 10 minutes up to 20 minutes. Use tongs to remove cobs from the pot.
Corn Chowder
- Heat a large pot or Dutch oven over medium-high heat. Add chopped bacon and cook, stirring occasionally, until browned. Remove the bacon from the pot with a slotted spoon and set aside.
- Add the onion, carrots, and celery to the pot and saute until softened and slightly caramelized, about 5-7 minutes.
- Add potatoes, corn kernels, salt, pepper, and cayenne pepper, and give a good stir. Pour the corn stock into the pot and bring to a boil. Reduce the heat to maintain a light simmer and cook, uncovered, until the potatoes are tender, about 10-15 minutes. Taste and adjust seasoning as needed. Garnish with fresh herbs and tomatoes
Notes
- Corn: While local, fresh corn on the cob is always the most delicious and brings the best flavor, you can substitute frozen or canned corn when fresh corn isn't in season. If using canned corn, you will need two (15-oz) cans of corn and one (15-oz) can of creamed corn.
- Storing: Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly on the stovetop, adding a splash of milk or broth if the chowder becomes too thick. The flavors often deepen overnight, making leftovers even more delicious.
- Creamier Soup: To thicken the chowder, transfer ¼ of the soup into a blender and blend until smooth. Return to the pot and mix in.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made for our weekend lunch, and my family loved it!